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Raisin Filled Pumpkin Spice Bread

 Raisin Filled Pumpkin Spice Bread
This recipe for Pumpkin Bread was given to me years ago by one of the best cooks in our church. It is ideal to bake ahead and keep in the freezer to take to someone who is sick or have on hand to give as a little gift.
32 ServingsPrep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • 3/4 cup buttermilk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 teaspoon butter flavoring
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup raisins
  • 1 cup chopped pecans

Directions

  • In a large bowl, sift together flour, soda, salt, cinnamon and
  • nutmeg. Add sugar, oil, eggs and buttermilk. Mix well. Stir in
  • flavorings, pumpkin, raisins and pecans. Pour into two greased 9-in.
  • x 5-in. loaf pan. Bake at 350° for 60-65 minutes or until bread
  • tests done. Let stand 10 minutes before removing from pans. Cool on
  • a wire rack. Yield: 2 loaves.

2 of 2

Raisin Filled Pumpkin Spice Bread (continued)

If Cooking for Two: Freeze one loaf for another time.
Nutritional Facts: 1 serving (1 slice) equals 225 calories, 10 g fat (1 g saturated fat), 27 mg cholesterol, 168 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.